Posted on 02/23/2011 8:51:13 PM PST by Natural Law
One of the blessings of our US Catholic communities is the contributions of each of the many cultures represented in our parishes. As we prepare ourselves for our Lenten Observation it would be fantastic if we share the unique and special Lenten traditions and recipes of our communities and childhoods. Surely we can collectively do better than salmon loaf every Friday.
There is a rule east of the Adriatic, which my Lebanese buddy and I made up last May in Montreal, that only Orthodox...and Chinese... people are allowed to cook.
BTW, that pie sounds fabulous!
You are very welcome.
That made my computer screen get all blurry.
TO appeal to the Lord is the beginning and end of penance, and he is the way as well.
My kids like fish sticks. I can’t stand the grease.
For me, it’s a bigger penance to put on the big, meatless meal ... fish, pasta, sauce, salad, bread ... that my husband considers “penitential” than it would be to have toast and water. I’m a former anorexic, so I can turn the switch in my head and just stop eating, if I want to, but the results aren’t the best thing for my family, no matter how much I’d like to be so thin I have to stand twice in the same place to cast a shadow.
I’d want cheese, too!
LOL! What’s on the pasta?
Another good sauce is to saute some chopped tomatoes and a little bit of crushed red pepper in olive oil and garlic, once it's sauteed put about a cup of Marsala wine in and cook it some more. Then toss some rigatoni in the pan, mix it all up and serve with plenty of fresh parmesan cheese.
There are bazillions of Weight Watchers Points in that, even if you don’t have bread. Tom would weight 250 pounds by Easter on that kind of “abstinence.”
It all sounds heavenly.
I know. I’m not very familiar with Weight Watchers, but I know a fair amount about Atkins. Carbs are deadly for some of us when it comes to weight gain. Some people can eat anything, though. At one time I could. Especially when I was running seven days a week.
It does sound good! And in reasonable amounts, it won’t kill you ... but Tom doesn’t do reasonable amounts of anything he likes. Unfortunately, the rest of the boys eat like wolves and just get skinnier ... if we tried to limit their quantities, I’d find them out in the yard grilling the dog around the first week of March. Followed by the neighbors’ dogs ...
Exactly. Different metabolisms, among other issues. It happens in every family.
This thread is making me hungry. I need to get an apartment so I can cook.
Here’s an easy breakfast recipe for Friday mornings when you get that apartment.
Eggs Goldenrod on Toast/halved English Muffin
Prep Time:
20 Min
Cook Time:
5 Min
Ready In:
25 Min
Ingredients
• 12 hard-cooked eggs, peeled
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 tablespoon chicken bouillon granules
• 6 slices white bread, lightly toasted
• salt and white pepper to taste
Directions
1. Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
2. Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg whites and mix.. Season with salt and white pepper.
3. Sprinkle grated egg yolks on top of creamed white mixture on top of the toast or English muffin; .
Nutritional Information
Amount Per Serving Calories: 391 | Total Fat: 21.7g | Cholesterol: 454mg Powered by ESHA Nutrient Database
I’ve made this for a breakfast group. Had a fruit salad to go along with it.
I’m pretty much saving all these recipes. I can live off a pot of bean chili for a week, too, of course.
This is by far, hands down, the best homemade clam chowder I have ever had. I usually double the recipe and give some away to friends during Lent.
My Best Clam Chowder
From allrecipes.com
Submitted By: PIONEERGIRL
Prep Time: 25 Minutes
Cook Time: 25 Minutes Ready In: 50 Minutes
Servings: 8
A delicious, traditional cream-based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.”
Ingredients:
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter 3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
Directions:
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper
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